I’ve been thinking about this float for a MONTH. A whole month. Waiting until I was done the freelance projects I was working on, day dreaming about it, “will it be as pretty as I’m picturing?’ “will the flavours make sense without overpowering eachother?”, and I can safely say… Yes! It IS as pretty, it IS as delicious. And if this sounds like I’m tooting my own horn – YOU WIN! I am. Because it’s that tasty and because ice cream floats hold a soft place in my heart.
My dad has always made a MEAN coke or root beer float and as a child, even now, it seemed like a thing of magic to me. That sweet, gaseous foam, velvety soft ice cream and cream-soaked soda. It’s one of my favourite treats and I always picture my dad, child-like grin painted accross his face, ready to dive in, whenever I eat one. So in honor of Fathers Day, and in case I don’t get back in here before then, this one is for my pops. The man who taught me to eat well and eat everything, work hard, be polite, and do everything with a pinch (or fist-full) of sarcasm. Love you, D-Money.
Rhubarb-Ginger Coconut Floats
I used a vegan ice cream here because I wanted something as pure as possible. Coconut Bliss’ Naked Coconut is as pure as can be; seven ingredients, dairy-free, gluten-free, sugar-free. I highly recommend this if you can’t find a local equivelant. [disclaimer: this is not a sponsored post – I just love this ice cream]
1 pint Coconut Ice Cream
1 cup Rhubarb-Ginger Syrup (recipe follows)
makes 1 – 1 1/2 cups